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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Black Bean, Jicama and Corn Salad Recipe

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This recipe for Black Bean, Jicama and Corn Salad is from The Wiersch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups corn (fresh, roasted on grill best)
4 T. extra-virgin olive oil
2 15 oz. cans black beans, rinsed and drained
1 cup 1/3-inch diced and peeled jicama
1/2 cup 1/3-inch diced and peeled carrots (optional)
1/3 cup thinly sliced green onions
1/3 cup chopped fresh cilantro
1/4 cup (packed) chopped fresh basil

3 T. fresh lime juice
2 T. orange juice
2 1/2 tsp. grated lime peel
1/4 tsp. ground cumin
Salt and pepper to taste
Directions:
Directions:
In a large bowl, mix corn, beans, jicama, carrots, green onions, cilantro and basil.

Whisk lime juice, orange juice, lime peel cumin and oil in a small bowl. Mix dressing into bean salad and season generously with salt and pepper.

Can be made 4 hours ahead. Cover, chill and let stand at room temperature one hour before serving.
Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
Can half this recipe if feeding 4 or less and don't want lots of leftovers.

Also good served as a dip with tortilla chips.

 

 

 

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